If you’re looking for a dessert that perfectly balances sweet and tangy flavors with a refreshing burst of color, this Raspberry Lemonade Poke Cake Recipe is an absolute must-try. It combines the lusciousness of raspberry gelatin with the zesty brightness of lemonade, all layered into a moist, fluffy white cake and topped with a creamy swirl of frosting and Cool Whip. Every bite feels like a celebration of summer, making it a perfect treat to enjoy with family and friends or to impress guests at your next gathering.
Ingredients You’ll Need
The beauty of this Raspberry Lemonade Poke Cake Recipe lies in its simplicity, using common ingredients that come together in a way that feels anything but ordinary. Each ingredient plays a special role in creating its unmistakable flavor, moist texture, and lovely pastel colors that make it so inviting.
- 1 cup hot water: Essential for dissolving the raspberry gelatin smoothly into the cake for that vibrant, fruity infusion.
- 3 ounce box of raspberry flavored Jello: This adds a bright, tangy punch of raspberry flavor that soaks right into the cake.
- 1 box of Duncan Hines white cake mix: A reliable base that keeps the cake soft and moist while providing a neutral canvas for the flavors to shine.
- 1/2 cup thawed lemonade concentrate: Brings in that refreshing lemon tartness we all love in lemonade.
- 1/4 cup water: Helps bind the cake ingredients just right, ensuring perfect batter consistency.
- 1/3 cup canola oil: Adds moisture and tenderness to the cake crumb.
- 4 large egg whites: Lightens the batter for an airy texture without adding heaviness.
- 1 container of vanilla frosting: Creates a luscious, creamy layer that complements the tangy filling.
- 1 cup Cool Whip: Adds lightness and softness to the frosting, making it extra dreamy.
- 1/2 cup raspberries: Fresh raspberries lend bursts of juicy sweetness and visual appeal.
- Lemon peels for topping: Offers a subtle citrus aroma and decorative flair that finishes the cake beautifully.
- 1 plastic squeeze bottle: Helpful for evenly pouring the hot gelatin mixture into the poke holes without a mess.
- 1 wooden spoon or bamboo skewer: For poking holes in the baked cake to allow the filling to soak in perfectly.
How to Make Raspberry Lemonade Poke Cake Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to the temperature specified on the cake mix box. In a large bowl, combine the white cake mix with the thawed lemonade concentrate, 1/4 cup water, canola oil, and egg whites. Mix these ingredients thoroughly until the batter is smooth and well combined, setting the stage for a light, fluffy cake that will soak up all the delicious raspberry lemonade goodness.
Step 2: Bake the Cake
Pour the batter evenly into a greased 9×13 inch baking pan. Place it in the preheated oven and bake according to the instructions on the cake mix box, usually about 33 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely before moving on to the next step—it’s important the cake isn’t warm, so the gelatin filling sets properly.
Step 3: Prepare the Raspberry Gelatin
While the cake cools, dissolve the raspberry-flavored Jello in 1 cup of hot water, stirring well until completely dissolved and smooth. Transfer this mixture into a plastic squeeze bottle to make the next step easier and less messy. This vibrant jelly will slip right into the cake, turning it moist with a boisterous raspberry punch.
Step 4: Poke and Pour
Use a wooden spoon handle or bamboo skewer to poke holes all over the cooled cake—space them about two inches apart to ensure every bite is infused with flavor. Slowly squeeze the hot raspberry gelatin over these holes, letting it seep deep into the cake’s layers. This magical step transforms an ordinary cake into a luscious, bursting-with-flavor treat.
Step 5: Chill and Frost
Place the cake in the refrigerator for at least two hours to allow the gelatin to firm up inside the cake. Once chilled, mix the vanilla frosting with the Cool Whip until smooth and fluffy. Spread this creamy mixture gently over the cake, adding extra layers of sweetness and moisture that perfectly balance the tangy filling.
Step 6: Garnish with Berries and Lemon Peels
Top the frosted cake with fresh raspberries and curl lemon peels over the surface for extra burst of color and taste. The little touches of fresh fruit and citrus zest add a sophisticated flair and hint at the flavors waiting inside.
How to Serve Raspberry Lemonade Poke Cake Recipe
Garnishes
Garnishing your Raspberry Lemonade Poke Cake Recipe with fresh raspberries and lemon peels not only enhances the visual appeal but also adds layers of refreshing flavor. The bright red berries provide a juicy sweetness, while thin lemon peels offer a slight zesty aroma that complements the cake beautifully.
Side Dishes
This cake pairs wonderfully with simple sides like a light mixed greens salad or even a scoop of lemon sorbet. These accompaniments balance the cake’s rich sweetness without overpowering its delicate raspberry-lemon notes, making your dessert experience even more delightful.
Creative Ways to Present
For a special occasion, serve individual slices of the cake on pretty plates garnished with mint leaves and a dusting of powdered sugar. Alternatively, try layering smaller portions in clear dessert cups to showcase the colorful layers, making each serving a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Lemonade Poke Cake Recipe can be stored covered in the refrigerator for up to 4 days. That way, you maintain the cake’s freshness and moisture, preventing it from drying out while letting the flavors continue to develop even further.
Freezing
If you want to enjoy this cake later, wrap it tightly in plastic wrap and aluminum foil before freezing. It can last for up to 2 months in the freezer. When ready to enjoy, thaw it in the refrigerator overnight for best texture and flavor.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t usually necessary. However, if you’d like to take the chill off, allow slices to sit at room temperature for about 30 minutes before serving to soften the frosting without losing any of the delightful poke cake moisture.
FAQs
Can I use fresh lemon juice instead of lemonade concentrate?
You can substitute fresh lemon juice, but be mindful that it may alter the sweetness and acidity balance. If you use lemon juice, consider adding a bit of sugar or adjusting the amount to keep the cake’s flavor bright but balanced.
What if I don’t have a squeeze bottle for the gelatin?
No worries! You can use a spoon or a small measuring cup to drizzle the gelatin over the poke holes slowly. Just take your time so that the liquid seeps into the holes without pooling on top of the cake.
Can this cake be made gluten-free?
Absolutely! Swap out the cake mix for a gluten-free white cake mix and ensure your other ingredients like frosting and gelatin are gluten-free brands. The rest of the recipe stays just the same.
Are there alternatives to Cool Whip in the frosting?
If you prefer, whipped cream or mascarpone mixed with vanilla frosting works beautifully as a substitute, adding a rich creaminess while maintaining the cake’s light texture.
How long does it take for the gelatin to set in the cake?
Typically, letting the cake chill for at least two hours is sufficient for the gelatin to firm up inside the poke holes. For best results, chilling overnight is even better.
Final Thoughts
There is something truly joyful about a slice of Raspberry Lemonade Poke Cake Recipe—it’s like happiness baked into every bite. Whether you’re making it for a special celebration or an everyday treat, this cake’s light, zesty flavors and moist texture make it a standout dessert that everyone will rave about. I hope you enjoy making and sharing this delightful cake as much as I enjoy eating it!
Print
Raspberry Lemonade Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes plus chilling time
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Lemonade Poke Cake combines the tartness of lemonade and raspberries with the sweetness of a white cake, all topped with creamy frosting and fresh fruit. Perfectly moist with bursts of raspberry jelly, this cake is ideal for summer gatherings or afternoon treats.
Ingredients
Jello Mixture
- 1 cup hot water
- 3 ounce box of raspberry flavored jello
Cake Batter
- 1 box of Duncan Hines white cake mix
- 1/2 cup thawed lemonade concentrate
- 1/4 cup water
- 1/3 cup canola oil
- 4 large egg whites
Topping and Garnish
- 1 container of vanilla frosting
- 1 cup Cool Whip
- 1/2 cup raspberries
- Lemon peels for topping
- 1 plastic squeeze bottle (for pouring jello)
- 1 wooden spoon or bamboo skewer (for poking holes)
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, thawed lemonade concentrate, water, canola oil, and egg whites. Whisk together until smooth and well blended.
- Bake the Cake: Pour the cake batter into a greased 9×13 inch baking pan. Bake according to package instructions, typically about 35 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the Raspberry Jello: While the cake is baking, dissolve the raspberry-flavored jello powder in 1 cup of hot water. Stir until completely dissolved and set aside to cool slightly.
- Prepare the Cake for Poking: Once the cake has cooled, use the wooden spoon handle or a bamboo skewer to poke holes all over the top of the cake, spaced about 1 inch apart. Ensure you don’t poke all the way through the bottom, just through the cake’s top layer.
- Pour the Jello: Transfer the raspberry jello into the plastic squeeze bottle for easier application. Squeeze the jello evenly into each hole in the cake, allowing it to soak in fully.
- Chill the Cake: Refrigerate the cake for at least 2 hours or until the jello has set inside the cake.
- Mix the Frosting and Cool Whip: In a bowl, gently fold the vanilla frosting and Cool Whip together until combined and fluffy.
- Frost the Cake: Spread the frosting and Cool Whip mixture evenly over the top of the cake.
- Garnish: Decorate the top with fresh raspberries and lemon peels for a bright, attractive finish.
- Serve: Cut into squares and serve chilled for best flavor.
Notes
- Use thawed but cold lemonade concentrate for best integration into the batter.
- Allow the cake to cool completely before poking holes to avoid tearing.
- The plastic squeeze bottle makes pouring the jello into the holes clean and simple.
- Refrigerate the cake after jello is added to let it fully set and prevent melting of the topping.
- Substitute Cool Whip with fresh whipped cream for a lighter, fresher taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
